charcoal
New York Health Officials Argue that Street Food Carts Hurt the Environment and Our Health
That kebab grill that fills your neighbourhood with the smell of comfort emits as much pollution as a diesel truck driving 3,500 miles.
I Ate Activated Charcoal to Try to Prevent Myself from Getting Drunk
People from various corners of Pinterest boast about the many benefits of activated charcoal—from detoxing stomachs to curing hangovers. I decided to put the new fad to the ultimate test and popped some charcoal pills.
Jacob Felländer's Breaking Photography | Studio Visits
The mixed-media photographer talks Einstein, virtual realities, and the artistic beauty of making mistakes.
Archaeologists Think These Volcanic Glass Tools Were Used for Tattooing
Did ancient Pacific Islanders use volcanic glass tools for tattooing?
This Chef Doesn’t Care Whether You Make Any Recipes From His Cookbook
Octaphilosophy by André Chiang is more than a recipe book. It documents a year in the kitchens of the chef’s celebrated Singaporean restaurant, exploring the eight elements that make up his approach to cooking.
How I Learned to Un-Cook Meat and Make Better Steaks
I’ve worked for some of the best chefs in the world—Marco Pierre White, Alain Ducasse, the Roux brothers—but since cooking on charcoal and live fire, I’ve had to learn to un-cook, to keep things really simple.
This Is the Proper Way to Light a Grill
Everyone thinks they know how to start a charcoal grill, but most don’t do it properly. Dousing the charcoals and flame with lighter fluid, hoping for a "big flaming inferno," will be to no avail. So watch this video.
Conspiracy Theories Inspire Cartoonish Greyscale Art
In 'Safeworld,' L.A. artist Rachel Lord uses occult symbols and conspiracy theories to create cartoon portraits of reality.
Flashback to ‘The Mushroom Girls Virus’ | High Art
Talking visions, out of body experiences, and art with Deanne Cheuk.
Enter a Kaleidoscopic Dystopia Rendered in Ink and Charcoal
Inside Japanese artist Hiroki Tsukuda's kaleidoscopic visions of the future.
Montreal’s Best Jerk Chicken Is Served In A Back-Alley
Roy Riettie had to start from scratch when he arrived in Montreal from Jamaica. But with a little inspiration from chef Chuck Hughes, he has gone from money man to jerk chicken master.